Classic Cherry Zebra Cake for Birthday Parties
Ingredients
- 6 large eggs
- 225 g sugar
- 1 packet vanilla sugar
- 100 g heavy cream
- 250 ml sunflower oil
- 375 g all-purpose flour
- 1 packet baking powder
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 2 tablespoons sugar
- 1 jar (350 g drained weight) sour cherries
- butter for greasing the pan
- flour for dusting the pan
Preparation
Preheat the oven to 180 degrees Celsius (convection: 160 degrees).
Grease a 26 cm springform pan with butter and dust with flour.
Beat eggs, sugar, and vanilla sugar until foamy.
Gradually add heavy cream and sunflower oil in a thin stream.
Mix flour and baking powder, sift, and fold into the batter.
Mix cocoa powder, milk, and 2 tablespoons sugar in a small bowl until smooth and lump-free.
Divide the batter in half; leave one half in the bowl and mix the other half with the cocoa mixture in a second bowl.
Drain the sour cherries and let them drain well.
Starting with the light batter, alternately spoon layers of batter into the center of the pan.
Once the bottom is covered with batter layers, distribute the drained cherries over the batter, then continue layering the remaining batter until all is used.
Bake for 70 minutes, or until a toothpick inserted in the center comes out clean.
If desired, dust the cooled cake with powdered sugar.
Notes
The cake yields about 12 servings.
